brit's deep fried cauliflower...

i made this last night to go with our pork sandwiches & it was perfect! i can't take the credit for the pairing though, there used to be a super yummy bbq shack by my house that served fried cauliflower & it was a favorite of my families. walking a block was a lot quicker, but this recipe turned out great & finally was able to fulfill that craving i have had since they moved. give it a try! your kids will gobble it up too!

{brit's deep fried cauliflower}

1 head cauliflower- washed, dried & cut into bite sized pieces

2 eggs, lightly beaten

1 TBSP milk

1/4 tsp salt

1 1/2 cup flour

2 TBSP parmesan cheese

1/4 tsp garlic powder

1/2-1 TBPS seasoning salt

1/2 tsp oregeno

1/4 thyme

1/4 tsp pepper

1/8 tsp cayenne pepper (optional)

pre-heat deep fried to 375 degrees.

in a gallon sized ziploc bag, mix all dry ingredients. squish & shake sealed bag to mix. set aside.

in a large bowl, whisk together eggs, milk & 1/4 tsp salt. toss prepared cauliflower in the egg wash. carefully transfer cauliflower into the ziploc bag with a slotted spoon & shake sealed bag until all pieces are evenly coated.

carefully drop coated cauliflower into your hot oil & cook 4-5 minutes or until deep golden. transfer to paper towel covered plate to drain. serve hot with assorted dipping sauces.

enjoy!

a little more cpk yum...

while on my long vacation from blogging, i did actually go on vacation. one of my purchases- the last of the cpk cookbook trilogy:)

i bought my first cookbook from california pizza kitchen in 1997, my senior year of high school, while on vacation with my friends. i was a food nerd even way back then:) since then i have made lots of food from it & the other i bought a few years later. now, they have a new family cookbook & it included one of mine & my kids favorites... yep, there mac & cheese. super easy, super tasty & oh so not healthy! so if any of you are trying to be better this year with your eating, maybe stop reading now. still with me??? make this, as easy as box mix, mac & cheese today!

{cpk's mac & cheese}

1 large bag- fussili pasta

2 lbs. velveta cheese, cubed

1 quart heavy cream

2 tsp. salt

cook pasta in salted until el dente. drain & set aside. in the same pot combine cream, velveta & salt. stir continually until cheese is melted & smooth. add cooked pasta & mix. serve immediately.

**for leftovers- reheat one bowl at a time in microwave. add 1-3 tsp. of water per bowl. cook 30 seconds, stir & cook another 30 seconds or until heated through.

the perfect pair... or should i say pear?

pears are in season & this is the perfect salad for fall! the sweet juicy pears with the crunchy pecans & salty cheese all works so well together, add a great tangy honey dijon dressing & you've got an amazing side dish for any fall get together! come over & get all the details!

{fresh pear & gorgonzola salad}

fresh spring mix salad greens

fresh pears, thinly sliced

toasted or candied pecans

crumbled gorgonzola cheese

~creamy honey dijon dressing~

1/2 cup good dijon mustard

1/2 cup honey

1/2 cup cider vinegar

1 tsp. lemon juice

1/2 tsp. salt

1/2 tsp. fresh ground pepper

2 TBSP sugar

1-1 1/2 cups oil

mix all ingredients except oil in the blender or food processor. blend until combined. slowly add oil in a slow steady stream until emulsified. serve on the side of the salad.

pickles or pickle-less??????

how do you prefer your potato salad??? here are our 2 favorite potato salad recipes. 1 with pickles, 1 without. you choose:) leave us a comment & let you know how you take yours!

{Mom’s Overnight Picnic Potato Salad}

10-12 medium red potatoes

1 sweet onion, chopped

1/2 cup italian salad dressing

3 large dill pickle, cut into chunks

6 hard boiled eggs, chopped

1/2 cup mayonnaise

1/2 cup miracle whip

1/2 cup sour cream

Boil potatoes in salted water until tender when pierced with a sharp knife. Drain & cut into large chunks. Place potatoes into a large bowl. Add onion & italian dressing. Carefully toss together until well combined, try not to break up potatoes. Cover with plastic wrap & refrigerate overnight.

The next day:

In a small bowl stir together mayo, miracle whip & sour cream. Set aside.

Add pickles & eggs to marinated potatoes. Fold in mayo mix & mix well. Serve immediately.

{Kesley’s Pickle-less Potato Salad}

12 large red potatoes

1 small onion, finely chopped

1 cup diced celery

1 tsp. salt

6 eggs, hard boiled & chopped

~Dressing~

2 eggs, beaten

1/2 cup rice vinegar

1 tsp. cornstarch

1- 5 oz. can evaporated milk

1 tsp. yellow mustard

1 cup mayonnaise

1 cup butter

In a very large pot, boil potatoes in salted until fork tender.

While potatoes are cooking- whisk together 2 eggs, sugar, cornstarch & salt in a medium sauce pan. Stir in vinegar, milk & mustard. Cook over medium heat, stirring frequently, until thick, about 10 minutes. Remove form heat & stir in butter. Refrigerate until cool. Stir in mayonnaise.

Drain, cool & cube. Transfer to a large bowl toss with celery, onion & salt to taste. Add hard boiled eggs. Stir in cooled dressing. Lightly stir until all combined. Cover & chill for several hours.

holy crap... did you think i died???

i officially will the award for the biggest blog slacker:) this summer has just been CrAzY!!! no excuses though, i have been a slacker & hopefully anyone who still actually checks this blog doesn't hate me;). here is a tasty classic we have been making a lot this summer. Enjoy!

{kacy's asian chicken salad}

1- 16 oz. bag coleslaw

5 green onions, chopped

1 green pepper, chopped

1 red pepper, chopped

3 chicken breasts, cooked & cubed

1/2 cup slivered almonds

1/4 sesame seeds

1 cup cashews

2 packages Chicken flavor Ramen noodles, uncooked & crushed, seasoning reserved

{Ginger Sesame Dressing}

3/4 cup oil

1/4 cup sugar

2 TBSP rice vinegar

3 TBSP soy sauce

3/4 tsp. dark sesame oil

2 packages Ramen noodle seasoning packet

1/4 tsp. pepper

1 tsp. minced fresh ginger

1 tsp. dry mustard

Scatter almonds, cashews, sesame seeds & crushed uncooked ramen noodles on a cookie sheet. Bake at 375 degrees for 8- 10 minutes. Watch closely so they don’t burn. Remove from oven & cool.

In a large bowl mix coleslaw, green & red peppers, onions & chicken. Stir until mixed.

In a separate bowl, mix all of the dressing ingredients. Whisk together until sugar is dissolved. Pour dressing over salad & mix well. Add cooled nut mix just before serving & toss one more time.

numbero dos of the salads promised...

this is the other salad that i made sunday. it is creamy, fresh & delicious! it is super simple as well, so that is great!

side note- when i was in high school my dad owned a dance studio. we practically lived there! Kenny Roger's Roasters was right next door & we ate there a lot!!! not only because it was close & we liked the food, but i had a huge crush on a kid that worked there:) anywhoo... this salad is quite similar to a salad they served there that i always got. maybe that's why i like it.?.

{austin's creamy dill pasta salad}

1- 16 oz. bag of pasta, cooked & drained- i prefer bowtie, cork screw or penne

2 roma tomatoes, chopped

1/2 red onion, sliced

1 cucumber, peeled, seeded & chopped

1/2 cup sliced carrots- i bought them pre-cut

1 cup prepared homemade ranch

1/2 cup italian dressing

2 TBSP dill weed

in a small bowl, mix together dressings with dill. set aside while you chop veggies. place all other ingredients into a large bowl & toss until combined. add dressing & mix well. refrigerate until ready to use. serve chilled or at room temperature.

oh what an Easter appetizer!...

i found this recipe online & i am making it for tomorrow. it would only be fair for me to share it with you guys! i love, love, love the flavor of pesto & you could either make your own, or just use a good quality pre-made pesto out of you grocers deli. if you ever do a cheese ball for your Easter dinner, try this instead!

{savory pesto cheesecake}

picture & recipe courtesy of confessions of a bake-a-holic

1 cup crushed sesame crackers (I like Keebler Toasteds)
6 T melted butter
1 cup ricotta cheese
4 oz crumbled feta cheese (look for a sun-dried tomato or Mediterranean herb flavor)
8 oz cream cheese, softened
2 eggs
1/4 cup prepared pesto
1/3 cup sour cream

Preheat oven to 350. Mix cracker crumbs and butter. Press into bottom and 1 1/2 inches up the sides of a 9 1/2 inch spring-form pan. Combine all cheeses and beat until creamy. Add eggs, one at a time, beating well after each. Stir in pesto and sour cream. Pour into pan and bake for 35-40 minutes, until the top starts to brown and the center is almost set. Let cool on wire rack for 30 minutes. Loosen sides of pan with a knife and cool completely (about one hour). Cover tightly and refrigerate for at least four hours to set. Get out of the fridge 30 minutes before serving. Serve at room temperature with crackers.

brit's creamy cranberry dressing, with a couple of salad options:)...

i was called to be on a committee for a commemorative dinner last month & i was honored! i am not going to lie though, i am glad that the dinner is over & was a success! we started the night with this salad dressing that i made. even though everyone thought it was a raspberry dressing, it was actually cranberry. i have made it a few time since & tried it with a couple of different salad ingredients. give it a try & get creative with the greens & things:) Enjoy!

{brit's creamy cranberry dressing}

1 cup sugar

2 tsp. dry mustard

1 tsp. salt

2/3 cup vinegar

2 heaping TBSP mayo

2/3 cup Craisins

1 1/2 - 2 cups vegetable oil

measure all ingredients, except oil, in the blender or food processor. blend until combined. with the blender or processor on medium, pour in the oil in a slow & steady stream until the dressing emulsifies.** store in an air tight container, i prefer a canning jar, in the fridge

like I said, for the salad I have done a few different types. I will list them seperately below. They common thread is the craisins:)

salad #1-

fresh baby spinach
sliced fresh mushrooms
roasted & salted shelled sunflower seeds
grated mozzerella cheese
sweetened dried cranberries

salad #2-

spring mix lettuce
red grapes, halved
crumbled gorgonzolla cheese
roasted shelled pistachios
sweetened dried cranberries

either would be a great option for your Easter dinner!

judy's cherry-berries on a cloud...

judy is my friend, mykelle's, mom. she has a recipe box worth gold:) this is just one of the many amazing recipes from her repertoire. this would be a perfect treat for Valentine's Day. whip it up for your special someone!

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• {judy's cherry berries on a cloud}

• 6 egg whites
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 3/4 cups sugar
• FILLING:
• 1-8 oz. package cream cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2 cups heavy whipping cream, whipped
• 2 cups miniature marshmallows
• TOPPING:
• 1 (21 ounce) can cherry pie filling
• 2 cups sliced fresh strawberries
• 1 teaspoon lemon juice
• 
  
• In a mixing bowl, beat egg whites, cream of tartar and salt until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form (do not underbeat). Spread evenly in a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 275 degrees F for 1 hour; turn off oven (do not open door). Let cool in oven overnight or at least 12 hours.
• 
  
• Beat cream cheese, sugar and vanilla until smooth; gently fold in whipped cream and marshmallows. Spread over meringue. Chill for 4 hours. Cut into 16 pieces. Combine topping ingredients; spoon 1/4 cup over each serving.

easy homemade mac & cheese...

so believe it or not, i had never made homemade mac & cheese before yesterday. i don't know why. but it was so easy & super yummy. i took it as my "dish i had never made before" for recipe club last night & i'm glad i did. i think it would be so yummy with bbq chicken or i might even make it this weekend as a side dish for my sons cowboy party... which don't worry, we're having pigs in a blanket:) give me a break- they're 5. hope that you took me up on my try new recipe challenge & that you HAVE found some new favorites! happy cooking- Brit

{easy cheesy homemade mac & cheese}

1 lb. elbow noodles
1/4 cup butter
1/4 cup flour
3 1/4 cups half and half
1 tsp salt
4 1/2 Cups Colby Jack, divided

1/2 tsp tabasco

1/4 tsp white pepper

Cook pasta according to package directions. making sure to

salt the water.

In large saucepan, melt butter. Stir in flour making a roux. Gradually stir in half and half whisking until thickened. Stir in salt, tabasco & pepper. Remove from heat. Add 3 cups of cheese, stir until cheese melts. Add drained & rinsed pasta to cheese sauce. Stir until well combined. Stir in 3/4 cup more cheese & stir, cheese should be stringy. Spoon into a baking dish. Top with remaining cheese.

Bake at 350 degrees for 10-15 minutes or until cheese on top is melted & bubbly.

brooke's fresh veggie pizza...

this recipe is from my friend brooke & i took it to recipe club a few years ago, but i thought it would be a great alternative the standard veggie tray this holiday season. this is a completely edible veggie tray with a crust, ranch spread for the sauce & all the fresh veggies of your choice piled high. try it for your next party!

{brooke's veggie pizza}

2 tubes of crescent rolls

3/4 cup mayo

1 package dry ranch dressing seasoning

1-8 oz. package of cream cheese, softened

1/2-1 cup shredded cheese, i like parmesan

assorted chopped veggies- carrots, celery, broccoli, cauliflower, olives,

tomatoes, onions, peppers, asparagus, mushrooms, ect.

flatten crescent rolls out onto a cookie sheet to make the crust. bake according to package directions. remove from oven & let cool. in a medium bowl, mix cream cheese, ranch & mayo until smooth. spread ranch mix on top of cooked & cooled crust. top with chopped veggies & sprinkle with shredded cheese. chill for 1 hour. cut into squares & serve.

kesley's pretzel jello salad...

i have had 3 people call me for this recipe this week & each time they ask if it's on the recipe blog & i have to answer no. but why isn't it??? i don't know why i haven't posted it yet. so here it is!

{kesley’s pretzel jello salad}

2 c. crushed pretzels

3/4 c. melted butter

2 tbsp. powdered sugar

1 (8 oz.) cream cheese

8 oz. Cool Whip

1 c. powdered sugar

1 lg. box raspberry,strawberry or blackberry Jello

2 cups frozen berries of any kind

Mix together pretzels, melted butter and the 2 tablespoons of powdered sugar. Then press in 9 x 13 inch pan. Bake 10 minutes at 350 degrees. Cool. Mix cream cheese, Cool Whip and 1 cup of powdered sugar; pour over pretzel crust.

Dissolve large package of raspberry Jello in 2 cups boiling water. Add 2 packages of frozen raspberries not drained. Mix well and pour over cream cheese. Chill for a couple hours.

easy breezy baked sweet potato fries...

i had never been a big sweet potato fan, which is so bazaar, seeing that i like almost everything:) but in the past few years i have had my eyes opened to some recipes that i am completely in love with... sweet potato dishes! oh how i love you now & wish i could take back all those thanksgivings with not as tasty sweet potato dishes. anyhooo- i love sweet potato fries & even though they don't cook up as crisp when you bake them vs. frying them, they are about 1 trillion times healthier (ok, so that might be a slight exageration:)) & just as delicious! not to mention your house doesn't smell like the local fast food joint.

whip up a batch of these next time you want an easy after school snack! the kids will love them & you won't believe how easy & cheap they are!

{sweet potato fries}

fresh sweet potatoes, peeled & cut into 1/2 inch fries
kosher or flake salt
fresh pepper
other dried herbs~thyme, rosemary, oregano, ect.
oil

Pre-heat oven to 475 degrees. Place peeled & cut potatoes in to a medium bowl. Toss with vegetable or extra virgin olive oil, I use 2 TBSP per 1 large potato. Spread onto a baking sheet, keeping in a single layer. Srinkle with a healthy dose of seasoning. Bake for 10-12 minutes, remove from oven & toss. Return to oven & continue to bake another 10 or so minutes. Watching carefully so as not to burn.
Serve with the dip of your choice. My family prefers a BBQ sauce & mayo mix.

kristin's tuscan tomato soup...

this is such a yummy soup!  so yummy that the bowl i kept from recipe club last night, was gone this morning when i woke up:)  thank goodness for web images so that i could get this recipe up ASAP!

with the weather getting cooler i have totally been in the mood for soup, & this definitely hit the spot!  thanks kris for the great recipe & i can't wait to make it again soon!

{picture courtesy of flickr}

  3 tablespoons olive oil

     2 large onions, chopped

     5 cups diced and seeded tomatoes (or you can use 3 14 oz. cans drained diced tomatoes)

     2 cups chicken stock

     1 1/2 cups whipping cream

     1 cup basil pesto

     salt and pepper, to taste

 

    Heat oil in a medium large soup pot.

    Add onions and cook over medium-low heat until completely translucent.

    Add tomatoes and bring to a simmer.

    Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes.

    Add whipping cream. Add pesto.

    Blend to desired consistency with hand blender, food processor or blender.

    Adjust seasoning with salt and pepper.

 

*Garnish with shaved Parmesan cheese and homemade sour dough croutons!

** recipe makes 1 gallon of soup 

brit's coconut shrimp...

i made these for Father's Day & served them with the aloha salad instead of chicken!  they are so yummy & really not to tough!  they were the perfect pair for our Father's Day Surf & Turf!  hopefully they find there way into your kitchen too!

brit's aloha chicken salad...

i love a salad similar to this one at Zupas so much, i have tweeked a few things to make it the way i wanted it but that what makes cooking so great!   so, my girlfriend debbie lew & i rolled up our sleeves & started blending up ingredients to create just the right dressing.  after a couple of tries & a sink full of bad batches, we finally agreed... perfect!  let me know what you think!

{aloha chicken salad with pina colada dressing}

3 romaine lettuce hearts, chopped

2 large cans mandarin oranges, drained

1 large can pineapple tidbits, drained

1 red onion, diced

1 1/2 cups tortilla strips

3/4 cup crumbled feta cheese

3-4 chicken breasts, cooked, cooled & cubed

toasted coconut, optional

Toss all of the ingredients together in a large bowl or layer on a platter.  Serve with Pina Colada Vinaigrette dressing.

PINA COLADA VINAIGRETTE

1/2 cup plus 2 TBSP sugar

1/3 cup mr. & mrs. T's pina colada drink mix

1/3 cup rice or apple cider vinegar- rice will make it more mild or 

apple cider will make it stronger tasting

1/2 tsp. ginger powder

1 tsp. dry mustard

1/2 tsp. salt

1 1/4 cup vegetable oil

In a blender combine all ingredients except the oil.  Blend well until light & frothy.  With the blender still on, slowly add oil in a steady stream.  Keep blending until the dressing is emulsified & thickened.  

Ruth Anne's Berry Citrus Salad...

{Ruth Anne's Berry Citrus Salad}

1 large bag spring mix baby lettuces

1 can mandarin oranges, well drained

1 pint black berries, rinsed & dried

1 pint strawberries, quartered

3/4 cup feta or Gorgonzola cheese

1/2 cup candied pecans

{fresh citrus vinaigrette}

Juice and zest of 2 oranges and 2 limes

1/4 c. sugar

2/3 c. oil

Shake well in a quart jar or whisk vigorously in a bowl.

Toss salad with dressing just before serving! Enjoy!

katie's warm spinich salad...

 

{katie's warm spinach salad

Salad:

2 bags spinich
2 handfuls bean sprouts
1 pkg sliced mushrooms
4-6 hard boiled eggs, sliced
1/2 lb bacon, crumbled

Dressing:
1 cup oil
3/4 cup sugar
2 T worcestershire sauce
1/4 cup minced onion
1/3 cup ketchup
1/4 cup white vinegar

Mix dressing and let sit for a few hours in the fridge. Right before serving heat dressing until warm, stir well and toss in salad. Enjoy...it's yummy!

summer's super yummy toffee dip...

{summer's super yummy toffee dip}

2 pkgs Cream Cheese

2 cups Brown Sugar

2 tsp. vanilla

1 bag Heath milk chocolate toffee bits

Mix cream cheese, brown sugar, and vanilla together until smooth. Stir in as many Heath toffee bits as you like. Put in a serving bowl and sprinkle with more toffee bits. Serve with apple slices, or any other fruit you like :)

**also tasty with graham crackers or nilla wafers!

vermont maple salad with maple soy chicken...

i had a salad similar to this at a little cafe a while back & haven't stopped thinking about it!  so i finally just buckled down & focused on recreating it.  i love the difference in flavors & textures as well as beautiful colors.  i think it might me my new favorite... for today:)

{vermont maple salad with maple soy chicken}

1 head romaine lettuce, chopped

1 small bag fresh baby spinach, chopped

1 cup crumbled Gorgonzola cheese

1 1/2 cups fresh blueberries

2 granny smith apples, cut into small cubes

1 cup candied cinnamon pecan gems**

Layer salad ingredients in order on a large platter or shallow bowl.  Serve dressing on the side.  Also great topped with Maple Soy Grilled Chicken.

{Creamy Maple Vinaigrette}

1/2 cup mayonnaise

1/2 cup champagne vinegar or white wine

1 TBSP sugar

1 cup vegetable oil

1/2 cup pure maple syrup

1/4 tsp. salt

Combine all ingredients, except oil, in the blender or food processor & pulse until combined.  With blender still on slowly add oil in a steady stream until emulsified.

**to candy the pecans:  add 1 cup pecans to a small pan over medium heat.  In a small bowl, mix 1/4 cup sugar & 2 TBSP cinnamon.  Stir until combined.  Add cinnamon/sugar mix to the pecans.  Stirring constantly, cook until all sugar is melted & coated all of the nuts.  Careful not to burn.  Pour onto waxed paper to cool.  Store in an airtight container.

{Maple Soy Chicken}

4 chicken breasts

2/3 cup maple syrup

1/2 cup soy sauce

1 clove garlic, minced

1 tsp fresh grated ginger

Place chicken in a large Ziploc bag.  Mix all together syrup, soy sauce, garlic & ginger.  Marinate at least 30 minutes, up to 12 hours.  Place on a hot grill.  Cook only turning once to keep in juices.  

If using for salad, let cool slightly, then chop.